SPICY CRANBERRY CHUTNEY
Provided by Claire Robinson
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.
SPICY TURKEY SAMOSAS WITH CRANBERRY AND PEPPER CHUTNEY
Samosa is not a new word for a average American or Canadian like Jamaican beef patties. It is an Indian appetizer known to all. This is a great post Christmas or Thanksgiving recipe Good if you are hosting a New Year's party and want to impress guests with some party snacks. I love it as it is a good combination of spicy and sweet and takes minimum kitchen skills to make.
Provided by chef ashish damle
Categories Turkey Breasts
Time 50m
Yield 8 2each, 8 serving(s)
Number Of Ingredients 25
Steps:
- In a mixing bowl add all the dry ingredients from the dough and mix well.
- Add in the water slowly to make a stiff dough.
- Do not over knead the dough as you want to make the final product crispy and flaky.
- Cover the bowl with a plastic foil and allow to rest.
- For the stuffing heat oil in a pan and sauté onion and ginger.
- Add the curry powder and the cayenne pepper (adjust amount according to your taste).
- Then fold in the turkey meat and chopped cilantro.
- Check for seasoning.
- Allow to cool.
- Roll out the dough into oblong shapes and cut into half width wise.
- Now place the flat side of the dough towards the top of your palm and make a cone.
- Fill with stuffing and seal the ends.
- This takes a little bit of practice but can be learned quickly.
- You can also roll the dough thin and cut into 1 1/2 inch strips, put stuffing at one end of the strip and make a triangle. Works same way.
- Fry until crisp golden in color and serve hot.
- Heat oil and sauté the bay leaf, peppercorn, peppers and onions briefly.
- Add sugar and water to make a simple syrup.
- Drop in the cinnamon stick and vinegar allow to boil.
- Add in the cranberry jelly to thicken (this sauce is good if spiced up with some sambal oleck).
- Could be served cold or warm--bon appetit!
Nutrition Facts : Calories 461.5, Fat 21, SaturatedFat 3.4, Cholesterol 39.9, Sodium 213.8, Carbohydrate 47.9, Fiber 2.6, Sugar 15.1, Protein 20.2
JUMBO TURKEY SAMOSAS
Use up leftover cooked potatoes and turkey in these spiced filo pastry parcels, then serve with tangy mango chutney
Provided by Cassie Best
Categories Buffet, Dinner, Supper
Time 1h
Number Of Ingredients 11
Steps:
- In a large bowl, combine the curry paste, mango chutney and 2 tbsp yogurt, and mix well. Fold in the potatoes, turkey, peas and coriander, then season well.
- Heat oven to 200C/180C fan/gas 6. Cut the sheets of filo in half lengthways so you have 12 strips - keep the pastry covered with a tea towel while you work so it doesn't dry out. Layer up 3 sheets of filo, brushing a little oil between each sheet. Pile a quarter of the filling in the top corner of the pastry in a triangle shape. Fold the pastry over to encase the filling, then keep folding until the parcel is sealed and the filo is used up. Brush the final edge with a little beaten egg to help stick the pastry together. Repeat to make all 4 jumbo samosas.
- Lay your samosas on a baking sheet and brush each one with more beaten egg, then sprinkle with sesame seeds. Bake for 35 mins or until the samosas are golden brown and the filling is piping hot. Serve with the remaining yogurt, some mango chutney and coriander leaves.
Nutrition Facts : Calories 555 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
SWEET AND SPICY CRANBERRY CHUTNEY
This is by far the best cranberry dish of any type that I've ever tasted. It was passed on to me from my mother-in-law. The garlic adds a hint of savoriness and the fresh ginger gives it a spicy kick. A very easy recipe with a sophisticated flavor. I could not find another cranberry chutney recipe exactly like it anywhere on the web, so I am sharing it here! The flavor gets better the longer it sits, so making it a day or two ahead is preferable.
Provided by nanig
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h25m
Yield 48
Number Of Ingredients 13
Steps:
- Combine water, brown sugar, and white sugar in a large pot; stir until sugars dissolve. Add cranberries, onion, dates, raisins, vinegar, ginger, cinnamon, salt, garlic, and cloves. Bring to a boil, stirring occasionally.
- Reduce heat and simmer, stirring occasionally, until most of the cranberries have burst and sauce begins to thicken, about 15 minutes.
- Pour into a large bowl and refrigerate until set, about 45 minutes.
Nutrition Facts : Calories 57.6 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 51.3 mg, Sugar 12.8 g
SPICED CRANBERRY CHUTNEY
The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion.
Provided by Jody
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 32.4 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 28.2 g
CRANBERRY-PEAR CHUTNEY
This is a sweet (pear) sauce with a little kick (cranberry) in it; a wonderful chutney for just about any type of meat you can think of. This will be replacing my gravy at Thanksgiving and Christmas. My 4-year-old daughter loves it and so does half my neighborhood. It is so easy to make, too; all you do is you put everything in a big saucepan and you are good to go. The chutney will thicken more as it cools; store it in the refrigerator for up to 2 weeks.
Provided by daphne.hardy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h10m
Yield 16
Number Of Ingredients 11
Steps:
- Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
- Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.4 g, Sodium 4.1 mg, Sugar 25.1 g
SPICY VEGETABLE SAMOSAS
Make and share this Spicy Vegetable Samosas recipe from Food.com.
Provided by PalatablePastime
Categories Potato
Time 45m
Yield 36 samosa
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, saute onion, carrot, potatoes and ginger in oil until soft, 5 minutes or so.
- Add curry powder, salt, cumin, cayenne and pepper to mixture.
- Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated.
- Add peas and cook a few minutes, then stir in coriander and remove from heat.
- If using larger egg roll wrappers, cut in half diagonally to make 2. Place a tablespoon of filling in center of each wrapper (depending on size), then moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal.
- Arrange on baking sheet and brush lightly with oil.
- Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden and crisp.
- Serve with coriander chutney, tamarind chutney, and/or hot onion relish.
Nutrition Facts : Calories 64.2, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.6, Sodium 170.3, Carbohydrate 13.1, Fiber 0.7, Sugar 0.4, Protein 2.1
SPICY PERSIMMON CHUTNEY
A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.
Provided by Ibby
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Yield 32
Number Of Ingredients 12
Steps:
- In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
- Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
Nutrition Facts : Calories 44.6 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 8.4 g
TURKEY SAMOSAS
Provided by Naomi Pomeroy
Categories Potato turkey Appetizer Fry Thanksgiving Curry Deep-Fry Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 appetizer servings
Number Of Ingredients 25
Steps:
- Make the samosa dough:
- In a large bowl, whisk together the flour, salt, and baking powder. Add the shortening and use a pastry blender or 2 forks to cut the shortening into the flour mixture until it resembles a coarse meal. Gradually add the water in 3 batches and use the pastry blender or forks to gently work it into the dough (the dough will be shaggy at first). Transfer to a work surface, and knead the dough until it's hydrated and starting to smooth out, about 5 minutes (the surface of the dough will still appear shaggy; it will smooth out during resting). Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
- While the dough is resting, make the samosa filling:
- In a heavy large saucepan over moderate heat, melt the butter. Add the onion, garam masala, mustard seeds, cumin seeds, and curry powder and sauté, stirring occasionally, until the mustard seeds begin to pop and the onion is translucent, about 3 minutes. Add the garlic and sauté, stirring occasionally, until fragrant, about 30 seconds. Remove the pan from the heat and add the turkey, mashed potatoes, peas, and hot chiles and stir to combine. Adjust the seasoning as needed with salt and set aside to let cool before filling the samosas.
- Fill the samosas:
- Divide the samosa dough into 6 equal parts and roll each into a ball. On a lightly floured surface using a lightly floured rolling pin, roll each ball into a circle that measures about 8 inches across and is about 1/8 inch thick. DO AHEAD: The circles of samosa dough can be made ahead, layered between sheets of wax paper, wrapped in a double layer of plastic, and refrigerated for 24 hours or frozen up to 3 months. Defrost before using.
- Cut the dough circles in half, so that there are 12 semicircles. Use a pastry brush to lightly brush the flat edge of 1 semicircle with water then fold 1 corner up and over middle. Fold the second corner over to make a triangle, and pinch the corners of the triangle to seal (leave the rounded side open). Hold the triangle in your hand with the open rounded side facing up and let dough fall open to make a cone. Fill with 1/4 cup filling, lightly brush the remaining open edge of the dough with water and then pinch along the rounded side to seal. Repeat with the remaining dough and filling. DO AHEAD: Filled samosas can be frozen, well wrapped in plastic, up to 3 months. Fry them from a partially defrosted state.
- Fry the samosas:
- Line a large baking sheet with paper towels.
- In a heavy large saucepan or Dutch oven over moderate heat, heat the oil until a deep-fry thermometer registers 325°F. Working in batches, fry the samosas until dark golden brown, about 4 minutes. Transfer as done to the paper-towel-lined baking sheet to drain and cool. Continue to fry the remaining samosas, returning the oil to 325°F between batches. Serve hot with the Cilantro-Mint Chutney and/or the mango Chutney, if desired.
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